Orange Scented Cornbread

In case you hadn’t noticed, it suddenly got very cold outside. Unless you live in Hawaii…

In which case, we’re not friends anymore because you clearly haven’t invited me to live with you…ok, we can still be friends but that invitation better be in the mail.

Cold. Really cold. As in, my kitchen floor is frozen because I left the window open to let in the cool Fall breeze, but that breeze was actually a deepfreeze. And I forgot that you have to start leaving the house five minutes earlier than normal just to turn your car on and get the heat going. And I’m wearing Christmas PJ pants to bed (or around the house at all times).

Speaking of…my preset radio station turned into a Christmas station without asking my permission first. Did you know that EVERY musical artist has a Christmas album?

Celine Dion and Mariah Carey are just expected (because frankly, All I Want For Christmas is You).

Anyways, it’s cold. We get it. Make some chili or stew. And cornbread too. Because apparently when it gets cold outside, I turn into Dr. Seuss.

Make my Orange Scented Cornbread, because you never knew how badly your cornbread needed a hint of orange until you made this. It’s soft and crumbly, just like the cornbread you love. It’s savory and slightly sweet. And it pairs so well with a hearty bowl of chili or warmed up on its own with a bit of whipped honey butter.

Orange Scented Corn Bread

2013-11-13 19:41:04

Traditional skillet cornbread gets a hint of orange flavor from fresh orange juice and orange zest, making it perfect for chili, stew, or plain with honey-butter. Cook it in an 8" skillet or an 8x8" baking dish.

In a separate mixing bowl, combine the eggs, milk, orange juice and zest, and cooking oil. Use a fork to whisk them together until fully incorporated.

Add the wet ingredients to the dry ingredients and stir until just combined (do not over-mix).

Carefully remove the skillet from the oven. Add the 1 Tbs. of butter to the skillet and swirl around until melted. Carefully pour the batter in the heated skillet and then return the skillet to the oven.

Bake for 20 minutes or until a toothpick comes out clean and the top is golden brown.

Let the cornbread cool on a wire rack until warm, then slice and serve. Enjoy!

By Melissa @ Treats With a Twist

Adapted from Better Homes and Gardens New Cook Book

Adapted from Better Homes and Gardens New Cook Book

Treats With a Twist http://www.treatswithatwist.com/wp/

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About Melissa

I am a passionate baker and blogger who has moved to Memphis, TN from Fayetteville, AR. I also fall in and out of love with running, and find myself in training mode every-so-often, getting ready for a local race.

It sure did get cold outside – not a fan of this! Let’s all move to Hawaii! I’ve never had orange in cornbread – it sounds delicious!Cate @ Chez CateyLou recently posted…Brown Butter Rice Krispies Treats

Bieber has an XMAS album??? Ha! I now know what I will stuff stockings with….. JUST KIDDING!!! I am so excited for the XMAS music to start BLARING!GiGi Eats Celebrities recently posted…Two Truths, One Lie